JPS63267247A - Production of grain seed flake - Google Patents

Abstract

PURPOSE:To obtain the titled flake directly edible as it is without adding sugar or honey, having excellent flavor such as sweetness and taste, by steaming germinated grain seeds, making the seeds flat and then roasting. CONSTITUTION:Grain seeds such as wheat, barley, rice, buckwheat, maize, soybean, kidney bean, pea or adzuki-bean are immersed in water at 15-25 deg.C for 1-3 days and germinated to about 0.5-5mm sprout length. Then the germinated grain seeds are directly used as they are or germination is stopped and the seeds are made preservable. The seeds are steamed under 1.0-4.0kg/cm<2> pressure for 10-70min, starch in the seeds is gelatinized and made edible. Then the seeds are optionally dried to 25-35% water content, made flat at 30-40 deg.C by rolls into flat grain seeds having 0.5-2mm thickness and roasted at 200-350 deg.C for 20-150sec to give flakes.

Description

[Detailed description of the invention] Industrial applications The present invention relates to a method for producing cereal seed flakes.

Specifically, the present invention is a method for producing grain seed flakes by steaming germinated grain seeds, then subjecting them to a flattening treatment, and then roasting them.

BACKGROUND OF THE INVENTION With the Westernization and diversification of dietary habits, flaked grain seeds have come to be eaten as a staple food or snack food.

Furthermore, since grain seed flakes are usually made from grain seeds that are not milled and are made into flakes, they are rich in nutrients such as proteins, vitamins, and minerals, and are attracting attention as a health food and nutritional food. There is.

Conventionally, as a method for producing such grain seed flakes, a method has been adopted in which grain seeds are steamed as they are, then subjected to a compression treatment, and then roasted.

Problems to be Solved by the Invention However, in the prior art as described above, the grain seeds are steamed as they are, then flattened and roasted, which results in poor taste such as sweetness and umami of the flakes produced. However, it is still not completely satisfactory, so sugar, no chimin,
Malt extract and other ingredients were added to enhance the taste and make it easier to eat.

An object of the present invention is to provide grain seed flakes that have better taste such as sweetness and umami than conventional ones, and can therefore be eaten deliciously as they are without adding sugar, honey, etc. Furthermore, the present invention provides grain seed flakes that are easier to digest and absorb than conventional ones.

Means for Solving the Problems The present inventors have continued their efforts in order to produce grain seed flakes that have good taste and are easily digested and absorbed. As a result, we focused on the fact that in germinated grain seeds, the enzyme activity is increased, self-digestion is also promoted, saccharification progresses within the seeds, and the amount of free amino acids increases. It was developed to promote saccharification and increase the amount of free amino acids to improve the sweetness and flavor of grain seed flakes.

That is, the present invention is a method for producing grain seed flakes, which is characterized in that germinated grain seeds are steamed, then flattened, and then roasted.

In the present invention, grain seeds include grains such as wheat, barley, rye, barley, pigeon wheat, rice, buckwheat, and corn, soybeans,
Peas, azuki beans, and other legumes are used. The germinated grain seeds used in the present invention have a bud length of about 0.5 to 5 m, especially about 0.5 to 3 m, and a root length of about 6 wx or less. It is appropriate in terms of taste, digestibility, workability, product yield, etc. However, the degree of germination is not necessarily limited to the above range, and can of course be increased or decreased based on the type of seeds used and the properties required of the resulting flakes. Those with insufficient germination have low enzyme production within the seeds and a low degree of self-digestion, so saccharification within the seeds has not progressed and the amount of free amino acids has not increased, so the flakes produced The taste, such as sweetness and flavor, is inferior. On the other hand, in the case of grain seeds that are excessively germinated, a large amount of nutrients in the seeds are consumed by the development of buds and roots, resulting in a decrease in the nutritional value of the seeds themselves and a marked loss in flavor. Furthermore, overgrown shoots and roots become entangled with each other, making subsequent operations such as steaming and flattening extremely difficult. In addition, since the sprouts and roots produced by germination eventually fall off from the seed body during the production of flakes, overgrown sprouts and roots reduce the yield of the final product (flake).

For germination of grain seeds, known germination methods can be employed, such as a method in which grain seeds are washed and then soaked for germination. Soaking of grain seeds is carried out by immersing the seeds in water so that the water content of the seeds is about 40 to 5C1. Usually, it is advisable to soak it in water at about 15 to 25'C for 1 to 5 days. The water temperature may be lower than 15℃, but in that case, the soaking time is long.
is necessary. Also, if the water temperature is higher than 250°C, spoilage is likely to occur. For germination, soaked seeds are usually kept at a temperature of about 2
0 to 50C1 in an atmosphere with a humidity of about 85% RH or more.
This is done by keeping it for 5 to 3 days. If the temperature is too low, the germination time will be longer, and if the temperature is too high, bacteria will breed and spoilage will occur. It is a good idea to water occasionally to supplement moisture during germination, and to stir grain seeds from time to time to ensure uniform germination.

Germinated grain seeds may be steamed as they are, or they may be steamed after their growth has been stopped by drying, low-temperature storage, frozen storage, etc. to make them preserveable. When drying germinated grain seeds to stop their growth, it is usually best to dry them at a temperature of about 60 to 100 C and keep the moisture in the seeds at about 10 to 14% to avoid deterioration of the seeds. . When stopping growth at a low temperature, it is best to keep the temperature at about 10°C or less.

Germinated grain seeds are steamed to gelatinize the starch in the seeds and make them edible. As the steaming conditions, conditions normally employed in the production of flaky grain seeds can be employed. Both pressure steaming method and normal pressure steaming method can be adopted. When pressure steaming is applied to germinated grain seeds immediately, the pressure is usually about 1.0 to 4.0 Ky/cm2 for about 10
~70 minutes, and in the case of atmospheric pressure steaming, it is performed for about 60 to 90 minutes. When steaming grain seeds that have been stored at low temperatures to stop their growth, approximately the same pressure can be used as when immediately pressure steaming germinated grain seeds, but the steaming time will naturally be slightly longer. In addition, when steaming grain seeds whose growth has been stopped by drying, the seeds are immersed in water or added with water to increase the moisture content of the seeds to approximately 25-35%, and then heated under the same conditions as above. Perform steaming.

Appropriate steaming pressure (temperature) and steaming time may vary depending on the type and particle size of grain seeds. Insufficient steaming tends to cause crumbling during flattening and the resulting product has a raw taste. Excessive steaming causes grain seeds to become too soft, which significantly reduces later workability and causes a decrease in flavor due to browning.

Germinated grain seeds may be steamed whole, or may be crushed into appropriate particle size and then steamed. The steamed grain'+tlJ seeds are then subjected to a compression treatment. When the moisture content of the grain seeds at the end of steaming is low, for example, when the moisture content is about 65% or less, the steamed grain seeds can be directly subjected to the compression treatment. If the moisture content of the grain seeds is high at the end of steaming, drying is performed until the moisture content is about 25 to 65 g to facilitate the subsequent rolling operation. Drying is usually preferably carried out at a temperature of 1000° C. or lower. The pressing process is usually performed using a roll at a product temperature of about 30 to 40°C, but the product temperature and the pressing device are not limited thereto.

The gap between the pressing rolls is adjusted according to the desired thickness of the flakes, but if the thickness after pressing is too large, the degree of swelling will be low during the next roasting, resulting in poor taste. The preferred thickness varies depending on the type of grain seed, etc., but is usually about 0.5 to 2.
About rm is good.

The flat grain seeds after pressing are then roasted. It may be roasted as it is or, if necessary, it may be dried before roasting. Drying and then roasting often yields a product with better taste. Roasting temperature and time vary depending on the type of grain seeds and the desired taste of the final product, but usually roasting is carried out at a temperature of about 200 to 650 C for 20 to 150 seconds. Roasting usually causes the tissue to expand, imparting aroma and flavor to the flakes.

Effects of the Invention In the present invention, saccharification within seeds is promoted by germination,
Because the flakes are manufactured using germinated grain seeds that have an increased amount of free amino acids, the flakes have a much better sweetness and flavor than conventional grain seed flakes, and are easier to digest and absorb. be able to. Therefore, the grain seed flakes obtained by the present invention can be eaten with good taste up to -2. However, if necessary, the taste may be further adjusted by adding taste substances such as sugar, salt, seasonings, and spices, nutritional substances such as vitamins, flavors, and the like.

Example 1 After soaking wheat in 2DC water for 1 day, it was kept indoors at a temperature of 20°C and a humidity of 90 S RH for 6 days.
Germination was performed by watering and stirring at a rate of once per day. The sprout length of the germinated wheat thus obtained was 3 to 5 m, and the root length was 4 to 6 m. The three germinated wheat powders were immediately put into a rotary steamer and pressure steamed for 30 minutes at a pressure of 2.0 Kf/512 (temperature 165° C.). The moisture content of the wheat at the end of steaming is 45%. Next, it was dried at 70C for 10 minutes to a moisture content of 60%, and then rolled to a thickness of 1.0 m at a material temperature of 65C. The obtained flat wheat was supplied to a rotating drum toaster and roasted at a temperature of 250° C. for 90 seconds to obtain germinated wheat flakes. The germinated wheat flakes thus obtained had extremely good taste such as sweetness and umami.

Example 2 After soaking rye in 150°C water for one day, the temperature was 25C1.
The seeds were kept in a room with a humidity of 90% RH for 2 days to germinate. The germinated rye sprouts have a length of 2 to 4 m, and a root length of 3 to 4 m.
It was 5m.

The subsequent steps were carried out in the same manner as in Example 1 to obtain flavorful germinated rye flakes.

Example 6 Soybeans were soaked in water at 20°C for one day, and then kept indoors at a temperature of 20°C and a humidity of 9Q%RH (7) for one day.
Germination was performed by watering and stirring every 7 days. The sprout length of the germinated soybeans obtained is 2-41111, and the root length is 6-41111.
It was 6m1m1. 2000f of this germinated soybean was placed in a steamer and steamed for 60 minutes at normal pressure (temperature 97°C). The moisture content of soybeans at the end of steaming is 50%. Next, this was dried at 60°C for 20 minutes to reach a moisture content of 65%, and then
It was pressed with a roll to a thickness of 2.0 mm.

The obtained flat soybeans were roasted at a temperature of 200C for 60 seconds to obtain germinated soybean flakes. The germinated soybean flakes obtained had a good taste with sweetness and umami.

Example 4 After immersing corn in water at 20°C for one day, the temperature of the corn was brought to 25°C, and the humidity was maintained at 85°C for 2 days. I let it happen.

The length of the shoots of the germinated corn was 3 to 5 cm, and the length of the roots was 4 to 6 cm. 300 (l) of this germinated corn was placed in a rotary pressure steamer and steamed for 60 minutes at a pressure of tOKf/2 (120°C), and then flattened with a roll to a thickness of 111II. The resulting flat corn The corn flakes were roasted at a temperature of 250C for 60 seconds to obtain germinated corn flakes with sweetness and good taste.

Claims (1)

[Claims] A method for producing grain seed flakes, which comprises steaming germinated grain seeds, then compressing them, and then roasting them.